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Herb Roasted Barramundi with Meyer Lemon Vinaigrette

This easy recipe for Herb Roasted Fish with Meyer Lemon Vinaigrette is an easy, healthy recipe that can be made in 20 minutes!

Prep Time

        Prep time: 5 minutes
        Cook time: 15 minutes
        Yield: Serves 4


    •    1 clove garlic, finely minced
    •    1 tbsp fresh parsley, minced
        4 pieces of barramundi fillets
    •    2 - 3 sprigs fresh thyme, plus 1 tsp, minced
    •    2 - 3 sprigs fresh rosemary, plus 1 tsp minced
    •    3 tbsps extra virgin olive oil, plus more for drizzling
    •    kosher salt and freshly cracked black pepper, to taste
    •    2 meyer lemons, one thinly sliced, one zested and juiced (about 3 tbsps)


  1. Preheat the oven to 425 degrees. Remove the fish fillets from their packaging and run under cold tap water for a few seconds to remove the thin protective coating of ice. Use paper towels to pat each fillet very dry.
  2. Drizzle a little bit of olive oil on a parchment lined baking sheet and place the fillets on top. Season both sides with salt and pepper and drizzle with a bit more olive oil. Layer slices of lemon over each fillet, then scatter the rosemary and thyme sprigs on top. Drizzle with more olive oil, then bake for about 15-20 minutes, or until the flesh has turned opaque.
  3. While the fish is baking, make the vinaigrette. In a bowl, whisk together the meyer lemon zest, juice, garlic, minced rosemary, minced thyme, minced parsley and 3 tablespoons olive oil until combined. Season with salt and pepper to taste, then set aside.
  4. When the fish is done, remove the lemon slices and herbs, then use a spatula to carefully transfer each fillet to a plate. Top with a spoonful of Meyer lemon vinaigrette. Serve immediately with extra vinaigrette and Meyer lemon wedges on the side.

This great family recipe is thanks to Coley Cooks at


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